Pareve coconut flan
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Pareve coconut flan
  Coconut    Flan    Holiday    Jewish  
Last updated 6/12/2012 12:47:43 AM. Recipe ID 8549. Report a problem with this recipe.
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      Title: Pareve coconut flan
 Categories: Miamiherald, Desserts, Holiday, Jewish
      Yield: 12 Servings
 
      1 c  Sugar
     10    Eggs
      1 cn Grated coconut in heavy
           -syrup(18 oz) (Ancel or
           -Conchita brand)
      1 cn Pineapple juice (6oz)
      1 ts Vanilla extract
 
  PLace a 9-by-13-inch baking dihs in the oven and fill it with 1/2
  inch hot water.  Preheat oven to 350 degrees F. Place sugar in a
  heavy saucepan and cook over medium high heat, stirring until it
  melts and turns golden brownm, about 8 minutes.  Pour carmelized
  sugar into a 9-by-5-inch loaf pan, tilting pan to coat bottom and
  sides. Set aside. In a medium bowl using an electric mixer, beat the
  eggs well. Stir in the coconut with its syrup, the pineapple juice
  and vanilla extract and beat for 1 minute. Pour into loaf pan, place
  in the wter filled baking dish and bake for 1 hour or more, until
  firm or when a knife inserted in middle comes out clean. Remove flan
  from water bath and cool on rack. Chill for 8 hours or overnight.
  Just before serving, loosen the edges of the flan with a thin-bladed
  knife, invert a serving platter over the pan, turn it over quickly
  and lift off the loaf pan. Slice the flan.
  
  Nutrtional info per serving: 422 cal; 8g pro, 53g carb, 21g fat
  (44%), 2.9g fiber, 213mg chol, 74mg sod.
  




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Recipe ID 8549 (Apr 03, 2005)

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